Bring to a simmer, then cook for 45 mins, topping up with water if needed.

Add the carrots, then continue to cook for 15 mins.

Ladle 150ml stock into a smaller saucepan; set aside.

Add the cabbage wedges to the stockpot, then continue to cook everything for another 10-15 mins until the cabbage is tender, but not overcooked.


2) Pour the cream into the 150ml stock and bring to the boil.

Simmer for a few mins, then whisk in the mustard and parsley.

Season with salt and pepper to taste.

3)Remove the meat from the stock, then carve into thick slices.

Serve on a platter with the cabbage and carrots, and moisten with a trickle of stock.

Serve the sauce in a jug and some boiled and buttered new potatoes on the side.